The recipes we actually cook.
This recipe is based on something I found in a magazine in the 90s, recently updated with Chef John’s simplified version and the Serious Eats method. I knew a guy who made the best jerk chicken I’ve ever had, but he wouldn’t share his …
This is a simple chewy noodle recipe perfect for ramen, based on the Serious Eats base recipe with some tweaks from Ramen Lord’s book. These noodles will start out very shaggy, but will come together after resting.
A hearty bean, nut, and mushroom burger. The vital wheat gluten gives it a savoury chew, so it holds together in the pan instead of crumbling.
Lemon chicken is great on salad, in wraps, or in rice bowls.
Fajita rice bowls are a quick weeknight dinner.
This is a lovely, light, chocolate cake.
This is the chocolate cake of my childhood, but using a more nuanced technique.
I ate a handmade wide noodle dish with this tofu that had chew, and depth. This is my version, which I usually use in Japanese-style dishes.
I was looking for the perfect granola bar recipe, minimizing refined carbs (flour, sugar, and binders) and costs.
This is one of the best pork recipes I know; tender, savoury, and perfect on soups and with noodles. The braising liquid becomes the tare (seasoning base) for simple ramen broths.
This technique is surprisingly effective for the effort, producing soft, savoury bites.
This is one of my favourite stews. It’s slightly sweet and savoury, and completely delicious.
These make great patties, sausages, or crumble, with no casings needed unless you have the equipment and time. I use this sausage in pastas, on breakfast sandwiches, and in stir-fries.
A comforting and simple meal, based on the classic 1950s Americanized version. Easy to make from pantry and freezer items.
A roasted chicken or turkey is a comforting base for a family meal, or for food prep.
Who doesn’t like cola? This is a great mixer or addition to a glaze.
